红烧肉咀嚼过程中唾液分泌对食团特性和吞咽动作的影响

刘登勇; 邓亚军; 韩耀辉; 郭晨

doi:10.13386/j.issn1002-0306.2017.13.008

红烧肉咀嚼过程中唾液分泌对食团特性和吞咽动作的影响

渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心

基金项目:

国家自然科学基金面上项目(31571861)；

详细信息

作者简介:
刘登勇 (1979-) , 男, 博士, 教授, 研究方向:肉品加工与质量安全控制、食品风味与感官科学, E-mail:jz_dyliu@126.com。;

中图分类号: TS251.7
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出版历程
- 收稿日期: 2016-12-28

Impact of saliva secretion on bolus properties and swallowing during mastication of Stewed Pork with Brown Sauce

College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products

摘要

摘要: 本实验选用12名感官品评员,分别咀嚼红烧肉的脂肪层和瘦肉层,收集不同咀嚼阶段食团并记录感官品评员的咀嚼次数,测定食团水分含量,跟踪分析品评员在咀嚼过程中的咀嚼参数、唾液分泌量以及不同部位红烧肉食团水分含量的动态变化规律。结果表明:在咀嚼过程中,品评员的咀嚼次数显著升高(p<0.05),咀嚼频率相对稳定(p>0.05);品评员的唾液分泌量显著升高(p<0.05),唾液流速显著下降(p<0.05)并趋于稳定;食团湿基和干基水分含量均显著上升(p<0.05)。在同一咀嚼阶段,品评员咀嚼脂肪层的唾液分泌量和唾液流速均显著低于瘦肉层(p<0.05);脂肪层食团的水分含量显著低于瘦肉层食团(p<0.05)。对于红烧肉同一部位,每名感官品评员的个性咀嚼行为和唾液分泌导致食团在吞咽点时的水分含量差异显著(p<0.05),但相对集中,其中脂肪层的食团水分含量大约在25%~30%之间,瘦肉层大约在60%~65%之间。由此可见:食团水分含量是触发吞咽的重要标志之一。
- 食团 /
- 红烧肉 /
- 咀嚼 /
- 吞咽 /
- 触发
Abstract: Twelve subjects chewed the fat layer and the lean layer of Stewed Pork with Brown Sauce, the boluses were collected at different stages of the mastication process, including the swallowing point. Chewing parameters and saliva added for each subject and food type during mastication were assessed, and the changes of bolus moisture content in different positions of Stewed Pork with Brown Sauce was analyzed contemporarily.Results showed that the chewing cycles for each subject and each food type increased significantly ( p < 0.05) , whereas the chewing frequency was stabilized respectively ( p > 0.05) .The saliva added for each subject and food style increased significant ( p < 0.05) , while the saliva flow decreased significantly ( p < 0.05) and tend to be stable. Moisture content of wet and dry basis in the boluses during oral processing increased significantly depending on the subject and food types studied ( p < 0.05) . At the same stage of mastication, the saliva added and the saliva flow for each subject chewing the fat layer of Stewed Pork with Brown Sauce were significantly lower compared to the lean layer ( p < 0.05) .Moisture content of wet and dry basis in the fat layer boluses tended to be lower significantly compared to the lean layer ( p < 0.05) . As a result of the difference of individual chewing behavior and saliva secretion, the difference on bolus moisture content on the point of swallowing between food types was significant ( p < 0.05) , while it was similar ( around 25% ~30% for the fat layer and 60% ~65% for the lean layer) .It was likely to be an important symbol on triggering a swallowing for the moisture content of food.
- bolus /
- Stewed Pork with Brown Sauce /
- mastication /
- swallow /
- trigger

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